While most gluten-free baking cookbooks simply replace all-purpose wheat flour, usually with white rice, tapioca and potato flours, this book celebrates the wide array of grains, nuts and seeds that add unique texture and flavour to desserts. Recipes oust hard-to-find gums, such as guar and xanthan, and minimize starches, such as corn, tapioca and potato. Alternative Baker highlights lesser-known flours such as millet, oat, buckwheat, chestnut, sorghum and mesquite. These flours provide recipe with superior texture, flavour and nutritional value to boot. Alternative Baker feature fruit-based recipes that range from breakfast breads to pies, tarts, crisps, cobblers, cakes, custards and small treats like cookies and bars. Examples include Cranberry Millet Scones with Vanilla Bean Glaze; Buckwheat, Pear Walnut Galettes with Salty Honey Caramel; Salty Caramel & Banana Cream Tarts in a Mesquite Crust and Maple Bourbon Peach Cobbler with Brown Butter Biscuits. In addition, the book includes recipes for basics like sauces and accompaniments. Author Alanna Taylor-Tobin is a classically trained pastry chef who has been developing recipes and techniques for her own gluten sensitivity for more than a decade. Her love of alternative, unrefined flours, sweeteners and organic produce is a product of her upbringing by health-nut hippie parents.Críticas:
"Alanna has rescued gluten-free baking from the pasty, gritty clutches of white rice flour! Her recipes have a pastry chef 's sensibility, but they overflow with the generosity and warmth of home baking. This book will make you run to the pantry to see what you can bake first, whether you happen to be gluten free or not."--Megan Scott and John Becker, bestselling authors of Joy of Cooking and JoyOfCooking.com"Alanna is such a gifted baker, recipe writer and food photographer. For gluten-free eaters who love to bake, this cookbook is a must."--Dana Shultz, author of Minimalist Baker's Everyday Cooking and MinimalistBaker.com"I want to eat everything in Alanna Taylor-Tobin's beautiful book, Alternative Baker. And the best news? With these gorgeous gluten-free recipes created by a former pastry chef, I can! I'll be baking these treats with delight."--Shauna James Ahern, author of Gluten-Free Girl Every Day and GlutenFreeGirl.com"Like alternative baking pioneers Kim Boyce and Alice Medrich, Alanna Taylor-Tobin shows that treats baked with off-the-beaten-path flours aren't just a boon for the gluten free, but taste richer, more distinctive and often just plain better, too."--Kristen Miglore, author of Food52 Genius Recipes and Creative Director of Food52.com
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